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Steamed Crabs with Shaoxing Wine Sauce

Makes: 2 servings

Ingredients:

4 live Maryland blue crabsor 1 live Dungeness crab
4 egg whites, lightly beaten
1/3 cup chicken broth
2 Tbsps. Chinese rice wine, (shaoxing wine)
1/3 cup Chinese rice wine, (shaoxing wine)
2 tsps. minced fresh ginger
2 tsps. sesame oil
1/4 tsp. salt

Cooking:

1. If using Maryland crabs, clean well and remove skirt from each crab. If using Dungeness crab, remove top shell, clean and quarter crab bodies. Combine egg whites, soup stock, and 2 Tbsp. rice wine; pour into a heatproof serving plate. Arrange crab pieces on egg white mixture; place top shells of crabs on top of crab pieces.

2. Combine seasoning ingredients in a bowl; set aside.

3. Prepare a wok for steaming. Add crabs; steam 10 to 12 minutes or until crabs turn red and egg whites turn opaque. Pour seasonings on top of crabs. Cover and steam another 2 minutes. Serve hot.

Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Co Ltd)
Copyrights Yan Can Cook Group 2005